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main blog // my recipes
I like to cook. Most of what I cook doesn't come from the same source, so it would be nice if it was all in the same place.
Recipes here will be mainly dairy-free and with limited meat. Most recipes were not created by myself.

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Simple Artichokes and Garlic Aioli Sauce
Ingredients:

1 large egg yolk
1 garlic clove, super finely minced
1/2 tsp. kosher salt
1/3 cup extra virgin olive oil
pinch of cayenne
fresh lemon juice (about 2-3 Tbsp. or to taste)
1-2 tsp. dijon mustard
fresh black pepper
—
2 artichokes
2 cups vegetable or chicken broth
half a lemon
dried herbs of choice
Method:
Settle a large mixing bowl in the nest of a damp dishtowel to steady the bowl. Whisk the egg yolk, garlic, salt and 2 tsp. water in a metal bowl to blend well. It will start to get a bit foamy. Whisking constantly, slowly drizzle in the oil, about a teaspoon at a time, until the sauce is thickened and emulsified. Whisk in the cayenne, lemon juice, dijon, and few pinches of pepper. Taste and alter as you prefer. Cover and keep the aioli in the fridge.
Prepare the artichokes. Cut off most of the stem and prune away the bottom leaves. I like to snip the pokey edges off the leaves and chop off the upper quarter of the artichoke, this is optional. I like how it looks but it’s by no means crucial.
In a large pot, bring the broth to a gentle simmer. Squeeze in the lemon and toss it in the broth. Add a few generous pinches of some dried herbs, basil, herbs de provence, thyme etc. If I have white wine open, I’ll put a splash in the broth as well. Put the artichokes in, stem up, cover and simmer for about 30 minutes or until a leaf easily pulls away from the stem. Time will vary by size of the artichoke. Serve warm with the aioli on the side.

♥ 6 9th May 2012

The Curator by andbamnan